We’re not big fans of raw broccoli, but man, this was sooooooo good! This is one of the awesome things about this trip; it’s so easy to get stuck in a rut with food (as with all things too!) Now we get to explore other ingredients and new ways of preparing food that we’re not naturally drawn to. The broccoli looked like it had been broiled and the sauce was just out of this world! Oh, and the parsnip rice… Mmmmm, what a delight!
By Russell James
Published in his ‘News From the Kitchen’ eZine, Issue #21*
Serves 1 – 2 people
- 5 cups (500g/1.2lb) broccoli florets
- 2 tablespoons lemon juice
- 3 tablespoons cold pressed olive oil
- 1 tablespoon tamari
Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer, then leave to stand for 10 minutes.
Transfer the broccoli to a non-stick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through, as the broccoli closest to the fan will dry quicker.
1. The sauce
- 1/4 cup tahini
- 1 teaspoon lemon juice
- 1 teaspoon yacon syrup or agave
- 1 teaspoon apple cider vinegar
- 3 teaspoons tamari
- 1/2 a garlic clove
- 1/2 a small de-seeded chili
- 1/2 cm cube of fresh ginger
Blend all ingredients in a high-power blender such as the Omni V 3HP blender.
Mix with dehydrated broccoli when ready to serve.
Serve with the parsnip “rice”.
2. The parsnip “rice”
- 1.5 cups (275g/10oz) peeled parsnips
- 1.5 tablespoons pine nuts
- 1 tablespoon macadamia nuts
- 1 tablespoon light miso
- 1 tablespoon cold-pressed sesame oil
- 3 spring onions, finely chopped
Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
Transfer to a bowl and stir in the chopped spring onions.